Name: Pumpkin Bread with Cream Cheese Frosting - Lane & Grey Fare
Brand: laneandgreyfare.com
SKU: laneandgreyfare-com-1
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Pumpkin Bread with Cream Cheese Frosting - Lane & Grey Fare

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× Jump to RecipeJump to VideoThis Pumpkin Bread with Cream Cheese Frosting is a moist pumpkin bread that is topped with a delicious cream cheese frosting. It's the perfect blend of spice and sweetness, with a mild tang from the cream cheese. If that wasn't enough, it's of course gluten free, nut free, eggless and can easily be vegan with a few adjustments!This Pumpkin Bread with Cream Cheese Frosting is the perfect breakfast, snack or dessert for those chilly autumn days. Don't get fall temperatures where you live? No worries! If you love pumpkin, this loaf is perfect anytime and is so simple to make; no mixer required!For more pumpkin recipes, try my Pumpkin Chocolate Chip Cookies, my Pumpkin Sugar Cookies, my Baked Pumpkin Donuts or my Pumpkin Spice Ice Cream.Jump to:See my recipe card below for a complete list of the ingredients with measurements.How to Make This VeganHow to Make this with All Purpose FlourThis recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!Here are the step by step instructions to make this pumpkin bread!Step 1: Whisk Together the Dry IngredientsIn a medium bowl, whisk together the gluten free flour, baking powder, baking soda, salt and cinnamon. Set aside.Step 2: Make the Cornstarch WaterIn a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.Step 3: Cream the SugarAdd the granulated sugar into the cornstarch water mixture and whisk to combine.Step 4: Add in the Other IngredientsInto the creamed sugar, whisk in the pure pumpkin, oil, and vanilla. Mix until well combined.&nbsp;Step 5: Add in the Dry Ingredients and add to Loaf PanUsing a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.&nbsp;Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.Step 6: Bake and CoolBake in the center rack of the oven at 350 degrees Fahrenheit for 70 minutes until the loaf is risen and springy when gently touched.&nbsp;After removing from the oven, let the bread cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.&nbsp;Make The Cream Cheese FrostingStep 1: Mix The Frosting IngredientsIn a small bowl, using a spatula, or in the bowl of an electric mixer, mix together the ½ cup of butter, 4 ounces of cream cheese, 2 cups of confectioners' sugar, 2 teaspoons pure vanilla extract and a pinch of kosher salt until the frosting is smooth and creamy.Step 2: Frost the BreadUse an icing spatula or a butter knife to spread the frosting all over the top of the cool bread.Make sure the bread is completely cool, otherwise the frosting will melt off.For the LoafFor the Frosting&nbsp;What size pan should I use? I use a 9 x 5 loaf pan. If you’re using an 8.5 x 4.5 pan, only fill the pan ¾ of the way. Can I make this bread ahead of time? Most gluten free baked goods are best made the same day, but you can make this bread the night before.Once it cools, wrap it in aluminum foil and then place inside a zip top bag at room temperature.Frost it the day you plan on serving it. Once frosted, it must go in the fridge. Do not leave it at room temperature since the frosting contains cream cheese. Can I make this cream cheese buttercream frosting ahead of time? Yes! If making the frosting ahead of time, store the frosting in a bowl covered with plastic wrap in the fridge.When ready to use, bring the frosting to room temperature and mix with a spatula or electric mixer to regain that creaminess.&nbsp; I don't like cream cheese frosting. Can I use another type of frosting? Yes, of course! You can use my recipe for my&nbsp;Vegan Vanilla Frosting! Just divide the recipe in half. You'll still have some frosting left over. How do I store this Pumpkin Bread with Cream Cheese Frosting? Storing: Once the loaf is cut into, cut the entire thing into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days.When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.Freezing: Take the slices wrapped in foil and in the zip top bag and freeze them.You can keep the slices frozen for up to 30 days. When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the bread is room temperature and soft.Did you try this recipe?&nbsp;Please leave me a ⭐&nbsp;review below!Don’t forget to&nbsp;tag me on Instagram&nbsp;@laneandgreyfare&nbsp;and follow along on Pinterest, Facebook and YouTube! Enjoy!!!&nbsp;from votesPrint RecipePin RecipeSo delicious and easy to make!ReplyThis will be a perfect treat for my bunco group. Thanks Lee.ReplyThis is one of the best pumpkin breads I have ever eaten! I made this recipe the other night to share with my gluten free and non gluten free friends. Every single person couldn’t stop talking about how delicious it was and they all commented that they never would have guessed that it was GF. The bread was perfectly moist with incredible flavor. It was also a very easy recipe to follow! I will now be making this pumpkin bread every fall.ReplyThis was so easy to make so perfect for this time of year . It is absolutely delicious!ReplySo delicious and easy to make . I just love it . Perfect for this time of year .ReplyCan I use arrowroot instead of cornstarch? Allergic to corn. Thanks!Reply.ReplyCan you tell me which brand of gf flour is best to use when baking? Some of them has a very significant taste in my opinionReplyHi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).Read More

× Jump to RecipeJump to VideoThis Pumpkin Bread with Cream Cheese Frosting is a moist pumpkin bread that is topped with a delicious cream cheese frosting. It's the perfect blend of spice and sweetness, with a mild tang from the cream cheese. If that wasn't enough, it's of course gluten free, nut free, eggless and can easily be vegan with a few adjustments!This Pumpkin Bread with Cream Cheese Frosting is the perfect breakfast, snack or dessert for those chilly autumn days. Don't get fall temperatures where you live? No worries! If you love pumpkin, this loaf is perfect anytime and is so...

Pumpkin Bread with Cream Cheese Frosting - Lane & Grey Fare

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